UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food. When stocking your fridge, place raw meat and fish in separate, covered dishes, and keep them on the lowest shelf so that they do not drip onto any other food. Harmful bacteria can grow at low temperature of your fridge | | Explain the importance of implementing food safety measures when providing food and drink for individuals | It is very important to ensure safety measures are implemented to avoid sickness and dioreah breakouts even food poisoning also contamination in the kitchen . | | Explain why personal protective clothing should be used when handling food and drink | Personal protective
It can be caused by raw meat coming in contact with already prepared food or unwashed food, and undercooked food. The main cause of salmonella is coming in contact with feces from a person or animal. As gross as this sounds it does happen due to people not washing their hands, thus causing salmonella to enter the body and go into the intestines and that is where it lives until killed. It is a very small bacteria that cannot be seen by the human eye just by microscope. Salmonella is very serious when it is contacted and can be deadly, so make sure you follow proper hygiene to ensure that you are getting any bacteria off of your food and hands.
Sherladrein Harris After seeing Food Inc it left me in shock. Seeing how animals are treated just so people can eat. The thing that stood out to me the most was the fact that you could even die from eating meat that comes from unhealthy animal. What frightened me the most was seeing what happened to Kevin – his death. Many people in the world eat meat – such as hamburgers- for lunch and dinner every day, yet I have never heard of someone dying from food poisoning.
I guess it would be something like chicken pox, although this was very contagious before the doctors came up with a vaccine that assures children will not get it anymore. However the way it was in my household was if one get it first the other get it and who ever else inside the home. But it’s always that one person who has to take care of everyone else because they did not catch the disease. The question back then was probably, how can we find a cure to an invisible disease? I would like to know this answer as
C. difficile illness usually develops during or shortly after a course of antibiotics. But signs and symptoms may not appear for weeks or even months afterward. The most common symptoms of mild to moderate C. difficile disease are, watery diarrhea 10 - 15 times a day and mild abdominal cramoing and tenderness. In more severe cases, C. difficile causes the colon to become inflamed (colitis) or to form patches of raw tissue that can bleed or produce pus ( pseudomembranous colitis). Signs and symptoms of severe infection include, watery diarrhea 10 - 15 times a day, abdominal cramping and pain which may be severe, fever, blood or pus in stool, nausea, dehydration, loss of appetite, and weight loss.
Valproic acid may cause serious or life threatening damage to the liver or pancreas. The risk of developing liver damage is greatest in children who are younger than 2 years of age, the elderly, and in people who are taking more than one medication to prevent seizures. This may occur at any time during your treatment. Weight gain is the most common side effect of this medication, but these are also common: drowsiness, dizziness, headache, diarrhea, constipation, heartburn, changes in appetite, mood swings, abnormal thinking, memory loss, uncontrollable shaking of a part of the body, uncontrollable movements of the eyes, blurred or double vision, ringing in the ears, etc. If these symptoms are severe or do not go away, it is important to contact your doctor.
A feeling of low energy and fatigue is also common. Loss of normal menstrual cycle, night sweats and fever are general symptoms that may also be associated with IBD. Since Crohn’s disease severely limits the ability of the affected intestine to absorb the nutrients from food, a patient may have signs of malnutrition, depending on the amount of intestine that is affected and the duration of the disease (Wexler, 2013). While an auto-reactive antibody hasn’t yet been found in Crohn’s, it is generally accepted that autoimmunity is the underlying cause. Diet and stress may aggravate Crohn’s disease, but they do not cause the disease on their own.
It is also incredibly important that the food being carried away is being treated well whilst being transported. For example it would be a good idea for consumers to place any chilled food into a “cool box” whilst being transported. Also different food groups should be